Mercy's Menu

Chef’s choice of assorted meats, cheeses, pate, pickled items and fruit

With goose mousse

Creamy goose and duck liver pate (pork free), served with toast points, apples, grapes and preserves

A plump scallop sauteed golden brown and wrapped up in a crepe smothered in a coconut milk-chevre bechamel sauce with haricots verts and balsamic reduction

A delicious mixture of ground turkey and vegetables perfectly steamed and served with sweet and spicy dipping sauces (3 pcs) - 5, (6 pcs) -8, (8 pcs) -10, (12 pcs) - 14

Filled with pulled tender duck confit with shredded cabbage, leeks, and shiitake mushrooms, garnished with artisan greens and ginger soy reduction

Panko breaded goat cheese deep fried and drizzled with truffle honey paired with artisan greens dressed with balsamic reduction

A curried vegetable mélange of peas, carrots, onions, and potatoes; served with house made mango chutney. (2 pcs)-5, (4 pcs)-9

Shredded cabbage, shiitake mushroom, leeks, carrots and herbs wrapped in rice paper with saffron aioli and zesty peanut sauce

With shrimp

Artisan greens tossed with ginger carrot vinaigrette and topped off with mangoes, red bell pepper, green onion and toasted mustard seeds. Side portion 5

Fresh hearts of romaine tossed with a lemon anchovy vinaigrette and parmesan cheese; garnished with herbed croutons and anchovy fillets upon request side portion 6

Organic baby spinach tossed with dried michigan cherries, candied pecans, gorgonzola cheese, smoked bacon and caramelized shallot vinaigrette . side portion 6

A crisp romaine wedge topped off with gorgonzola dressing, heirloom cherry tomatoes, smoked bacon and sliced red onion

fresh haricots verts, bean sprouts and fried tofu tossed in a sesame-lime vinaigrette, nestled within a seasoned rice cup

A small bowl of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper

Caramelized shallots, leeks, red and yellow onions steeped into a rich vegetable broth with a sourdough crouton and gruyere cheeses

A seasonal composition by chef jilek

An aromatic fish stew composed from tomatoes, fennel, and saffron; the pot includes mussels, clams, spot prawn and a halibut filet. topped off with some sourdough baguette and roasted red pepper and

Grilled certified aged angus reserve new york strip steak served with thyme scented pomme frites, asparagus and choice of either sauce bearnaise or au poivre

Ertified aged angus reserve 8 oz filet carefully grilled and rubbed with a paste of roasted garlic, dijon mustard and goat cheese. paired with white truffle yukon mash, roasted asparagus, sautéed mus

Hot, medium, mild fresh cauliflower, red bell pepper, squash, zucchini and red onion roasted and paired with garbanzo beans, toasted cashews, saffron aioli and our house made coconut curry sauce

Australian rack of lamb grilled and served alongside a savory sanwin makin cake with asparagus finished with a caramelized fig and marsala reduction

Free range rooster quarters simmered in red wine with aromatics, served with button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with caramelized garlic and a rich borde

Falling off the bone, this flavorful cut of lamb is served with browned button mushrooms, pearl onions, baby carrots and smashed yukon potatoes; finished with gravy and parsley mint gremolata.One sha

Fresh salmon seasoned with spicy togarashi and pan roasted, floating in a ginger-lemongrass broth with shanghai cabbage, shiitake mushrooms, jasmine rice and mango salsa

Maple Leaf Farms free range duck breast sautéed to perfection and accompanied with duck infused white bean salad, cardamom scented baby carrots and blood orange-sherry gastrique

Toaasted coriander dusted plump sea scallops sautéed golden brown and nestled atop edamame and sweet corn succotash with jasmine rice and citrus ginger aigre-doux

Eight ounces of juicy ground kobe beef served on a honey wheat bun with pomme frites, lettuce, tomato, onion and a dill pickle. Additional accompaniments $1/each gruyere, white cheddar, chevre, gorgo

Glazed quail stuffed with figs, almonds, and aromatics grilled to crisp the parchment thin skin served with a small scoop of truffled potatoes and a mushroom jus

Marinated jumbo shrimp gently sauteed with udon noodles served with orange supremes, cucumber, carrots, radishes and green onion

Escalope of filet mignon poached in a rich aromatic broth served with rice noodles, bean sprouts, shiitake mushrooms, cilantro and mint

Filled with pulled tender duck confit with shredded cabbage, leeks and shiitake mushrooms garnished with soba noodles, artisan greens and ginger soy reduction

The dinner portion of the traditional burmese coconut milk and curried chicken soup with egg noodles served with lemon wedges, red onion, crunchy noodles and crushed red pepper

Cubed challah battered in an egg and cream liason and deep fried to golden brown, rolled in cinnamon and sugar, and served with vanilla ice cream and chocolate sauce

Oyce’s decadent chocolate cake

Chocolate ganache filled pie crust topped with candied walnuts and whipped cream

Vanilla, chocolate, wildberry sorbet